1/2 c Red wine; (the better the
; wine, the better
; the dish)
1/2 c Sugar
1/2 Lemon; zest of
3/4 lb Cherries; pitted
2 Pears; peeled and sliced
2 Thick slices pound cake
Softened butter to taste
Whipped cream for topping
1.Combine the wine, sugar, and lemon rind in a medium saucepan. Stir in the
cherries.
2. Bring to a boil, reduce heat, and simmer for 10 minutes.
3. Stir in the pears, and simmer for an additional 5 minutes.
4. Spread the pound cake with butter and toast to a golden brown.
5. Generously spoon with fruit and juices over the cake.
6. Serve warm, topped with a dollop of whipped cream.
Yields: 2 servings.
Yields
1 servings